Tuna Stuffed Eggs

Directions

1. Place the onion, celery, whole parsley leaves, basil, capers, mustard, pickle and tuna in food processor and pulse until finely chopped. Alternatively, finely chop all ingredients with a mezzaluna or large knife.
2. Transfer to bowl and set aside.
3. Peel the eggs and halve them lengthwise.
4. Remove yolks and crumble over tuna mixture.
5. Toss well and fill the egg white halves.
6. Serve on a bed of greens lightly tossed with olive oil (and add different colored olives and/or fried eggplant rounds as you wish) and seasoned with salt and pepper.
7. Leftover filling is delicious spread on crostini.